For the pasta: Cook the pasta in a large pot of boiling salted water until al
dente.

Drain, rinse and toss with the parsley, pepper and enough olive oil to coat.

Let cool to room temperature.

For the chicken: Position oven racks in the middle and lower levels of the oven.
Preheat the oven to 400 degrees.

When pounding the chicken breasts, try not to break the skin or the flesh.

Top each breast with a quarter of the tomato slivers, feta and basil. Roll up
and skewer the chicken breasts with toothpicks at each end and in the middle.
Lightly oil, then season with salt and pepper.

Place in an oven-proof dish just large enough to accommodate them in a single
layer.

Place on the middle rack of the oven and roast for 20 minutes, or until fully
cooked.

Simultaneously, put the nuts into a shallow pan and place on the lower rack of
the oven. Toast for 12 to 15 minutes, until fragrant.

Remove the nuts from oven and dump them into a kitchen towel; rub vigorously to
remove the skins (it's OK if a few bits of skin remain). Let cool for 15
minutes, then coarsely chop.

Let the chicken cool, then pull out the toothpicks, slice the rolls on a slight
bias to get 5 or 6 sections from each.

For the salad: Whisk together the vinegar, mustard, honey and olive oil.

Toss the greens with all but 1 tablespoon of this vinaigrette, which should be
tossed with the cooled pasta.

Arrange the dressed greens on serving plates and divide the pasta over the
greens.